Print Recipe

Sabbath Twists (Challah)



  • 3 packages active dry yeast
  • 1 1/3 cups warm water
  • 1 tablespoon granulated sugar
  • 1 tablespoon salt
  • 3 tablespoons shortening, softened
  • 3 eggs
  • 5 cups all-purpose flour
  • 1 egg yolk
  • Poppy seed


  1. Dissolve yeast in warm water.
  2. Add sugar, salt, shortening and eggs, stirring well.
  3. Gradually add flour.
  4. Knead on lightly floured board.
  5. Let rise in greased bowl until doubled in bulk.
  6. Punch dough down. Divide dough into 6 equal parts. Roll each part between palms of hands into a strip which is fatter in center. Braid 3 strips, being sure to press ends together. Place on buttered baking sheet.
  7. Let rise until almost doubled in bulk.
  8. Mix egg yolk with a little water.
  9. Brush loaves with egg; sprinkle with poppy seed.
  10. Bake at 400 degrees F for 40 minutes.

Makes 2 loaves.

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